2 Racks of Lamb, cut in half
1 C Coconut Yoghurt
1 Garlic Clove, finely chopped
Pinch Sea Salt
¼ C Olive Oil
2 Garlic, Cloves, finely chopped
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Medium Sized Red Chilli, finely chopped
Zest & Juice of 1 Lemon
Pinch Sea Salt
50 g Walnuts
½ C Coriander Leaves, finely chopped
¼ C Mint Leaves, finely chopped
½ Medium Sized Red Chilli, finely chopped
Zest of 1 Lemon
1 Tsp Sumac
Place all the ingredients for the marinade in a bowl and mix well to combine. Add in the lamb racks and leave to marinate for at least two hours, but preferably overnight.
Bring the lamb racks to room temperature.
Pre-heat oven to 180c.
Combine coconut yoghurt, garlic and sea salt and set aside.
Meanwhile combine all the ingredients for the walnut crust, mix well and set aside.
Heat an oven-proof pan over a high heat, add the lamb racks and sear until browned all over, locking in the juices. Place the lamb racks in the oven to cook through for approximately 12-15 minutes, depending on their size.
Remove from the oven and leave to rest.
Use half the coconut yoghurt and spread over one side of the racks. Pat the walnut crust into the yoghurt, drizzle with olive oil and serve with the remaining coconut yogurt and salads.
Recipe and photo courtesy of @prettydamngoodforyou
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